I always look forward to pumpkin season because it means one thing: roasted pumpkin seeds. Instead of tossing out the seeds when carving pumpkins, I love giving them a second life as a crunchy, salty snack. The air fryer makes the process even easier and faster, leaving you with perfectly crisp seeds that are so addictive you’ll want to make them again and again.
This recipe is one of my go-to fall treats because it’s simple, uses just a few ingredients, and has endless variations if you like experimenting with flavors. I personally enjoy the classic salty version best—it hits that nostalgic note of freshly roasted pumpkin seeds from childhood but with the convenience of modern cooking.
What You Need To Make This Recipe
Pumpkin seeds: These are the star of the recipe, fresh and scooped straight from your pumpkin. They’re packed with fiber, protein, and nutrients, making them a healthy snack that also satisfies crunch cravings.
Olive oil: A light coating of olive oil helps the seeds crisp up beautifully in the air fryer. It also adds a subtle richness and helps the salt stick evenly.
Salt: The key to unlocking that classic, savory flavor. Just the right amount makes these pumpkin seeds perfectly snackable without being overwhelming.
Ingredients List
- 1 cup raw pumpkin seeds (cleaned and dried)
- 1 teaspoon olive oil
- ½ teaspoon salt (adjust to taste)
How to Make Air Fryer Salty Pumpkin Seeds
Step 1: Clean and dry the seeds
After scooping the seeds from your pumpkin, rinse them under cold water to remove any leftover pulp. Pat them dry with a clean towel—dry seeds roast better and get crispier.
Step 2: Season the seeds
Place the seeds in a bowl, drizzle with olive oil, and sprinkle the salt. Stir well to make sure every seed is coated evenly.
Step 3: Air fry the seeds
Preheat your air fryer to 350°F (175°C). Spread the seasoned seeds in a single layer in the basket. Cook for 10–12 minutes, shaking the basket halfway through to ensure even roasting.
Step 4: Cool and enjoy
Once golden brown and crispy, remove the seeds from the air fryer. Let them cool slightly—they’ll crisp up even more as they rest—then enjoy your salty snack.
Tips for Making this Recipe
- Dry thoroughly: Excess moisture can cause uneven roasting, so make sure your seeds are as dry as possible before seasoning.
- Don’t overcrowd: A single layer in the air fryer ensures even crispiness. If you have more seeds, cook them in batches.
- Experiment with flavors: While salty is a classic, try adding garlic powder, smoked paprika, or even cinnamon sugar for variety.
- Watch closely: Every air fryer is a little different—check at the 8-minute mark to avoid burning.
- Store properly: Keep cooled seeds in an airtight container to maintain crunch for up to a week.
FAQs
Can I use store-bought pumpkin seeds instead of fresh?
Yes, just make sure they are raw and not already roasted or salted.
Do I need to remove the outer shell of the pumpkin seeds?
No, the shells are edible and add a great crunch. Just clean off any pumpkin pulp before cooking.
How do I know when the seeds are done?
They should be golden brown and give off a nutty aroma. They’ll also feel crunchy when cooled.
Can I double this recipe?
Absolutely! Just be sure to cook in batches so the air fryer basket isn’t overcrowded.
What’s the best way to store leftovers?
A sealed jar or container kept at room temperature is perfect—just avoid moisture so they stay crisp.